Ofe Egusi
Ofe Egusi is a popular Igbo soup made from ground melon seeds (egusi), palm oil, and assorted meats or fish. It is rich, thick, and highly nutritious, and is commonly served with fufu, pounded yam, or eba.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Egusi can be fried or boiled depending on preference.
Do not stir egusi too aggressively after adding to oil to avoid breaking the texture.
Vegetables can be adjusted based on taste (bitterleaf gives a traditional flavor, spinach gives a milder taste).
Adapted from the source recipe's notes.Method
- 01
Wash and cook the assorted meat with onion, seasoning cubes, and salt until tender.
- 02
Add stockfish and continue cooking until soft.
- 03
In a bowl, mix ground egusi with a small amount of water to form a thick paste.
- 04
Heat palm oil in a pot (do not bleach), then add a little onion if desired.
- 05
Scoop small portions of the egusi paste into the hot oil and allow it to fry lightly without stirring too much.
- 06
Gradually add meat stock and stir gently to form a thick base.
- 07
Add dried fish, crayfish, pepper, and ogiri (if using).
- 08
Allow the soup to simmer for 10–15 minutes.
- 09
Add vegetables (bitterleaf or spinach) and stir gently.
- 10
Adjust seasoning with salt and seasoning cubes.
- 11
Simmer for another 3–5 minutes, then remove from heat.
- 12
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Bibisuccess; view original image record .
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